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French Bread w/Liquid Levain-updated

July 11, 2010 - 5:02pm

SylviaH

French Bread w/Liquid Levain-updated

My first attempt at these loaves from Daniel T. DiMuzio's book 'bread baking An Artisan's Perspective'. An excellent book and one of my favorites. I used the formula for Baguettes with Liquid Levain. I made one small baguette for dinner before bulk fermenting the rest of the dough for 24hrs. My husband had crunched it in half and was eating it before I had finished putting dinner on the table and said yumm this is delicious. I made 2 french breads also 'called parisiennes in the book when scaled into 500g (18oz). The french 2 loaves weighed 16.3 oz. each after being baked. The flavor is delicious, sweet, buttery and no sourness with a creamy mouth feel and nice chew to the crust.

After searching I found the photo taken of the crunched baguette. So I added it for reference. In MHO it is very similar to the Baguette Monge I did with the same 69% hydration level. There is no added organic white wheat in this baguette. I will add it next bake because the taste is so delicious and closely resembles in appearance and flavor that of the E.K.B.M. I baked.

As always, your baking is picture perfect and I'm sure it tasted even better! I love seeing how you've added captioning to your pictures. I'm still just trying to find time to post once in while with a somewhat decent picture.

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